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Banana Cream Cheesecake

Banana cream cheesecake with a golden vanilla wafer crust and a silky, no-bake banana pudding filling topped with whipped cream. This easy cheesecake sets in the fridge for a firm slice with visible banana layers and caramel drizzle.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

vanilla wafer crust
  • 2 cup vanilla wafers finely crushed
  • 5 tbsp butter melted
  • 2 tbsp sugar
banana cream filling
  • 16 oz cream cheese softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (3.4 oz) instant banana pudding mix dry
  • 0.5 cup whole milk cold
  • 2 cups whipped topping folded in
  • 3 bananas ripe, sliced
topping
  • 1.5 cups whipped topping or whipped cream
  • caramel drizzle for garnish
  • banana slices for garnish

Equipment

  • 1 springform pan

Method
 

Make the vanilla wafer crust
  1. Mix crushed vanilla wafers, melted butter, and sugar until evenly combined, then press firmly into the bottom of a 9-inch springform pan to form a compact crust.
  2. Refrigerate the crust for 20 minutes to firm up.
Mix the banana cream filling
  1. Beat cream cheese until completely smooth, then add sweetened condensed milk and mix again until fully incorporated.
  2. Add the dry instant banana pudding mix and cold whole milk, then beat until smooth and thick.
  3. Fold in 2 cups whipped topping until airy and combined, keeping the mixture light and uniform.
Assemble the cheesecake
  1. Pour half the filling over the chilled crust and spread into an even layer.
  2. Arrange banana slices in a single layer over the filling, distributing them evenly.
  3. Pour the remaining filling over the bananas and smooth the top with a spatula.
Chill and finish
  1. Refrigerate for at least 6 hours or overnight until firm enough to slice cleanly.
  2. Spread whipped cream over the top just before serving, then garnish with extra banana slices and caramel drizzle.

Notes

For the cleanest slices, chill at least 6 hours (overnight is best) and run a warm knife around the edge before cutting. Store covered in the refrigerator up to 4 days; freezing is not recommended because the banana and whipped topping texture can soften after thawing. Dietary swap: use sugar-free instant banana pudding mix and sugar-free sweetened condensed milk for a lower-sugar version.